Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

Bready or Not: Baileys Irish Coffee Creamer Chocolate Mini Muffins

This shortcut recipe uses chocolate cake mix to churn out about 70 brownie-like mini muffins! Sure, you could use the hard Baileys in this, but nonalcoholic Baileys Coffee Creamer makes this kid and workplace friendly–and a LOT cheaper.

Ingredients

Instructions

Prep your mini muffin pans(s) by placing liners and dousing with nonstick spray. Note that the recipe makes about 70 mini muffins. Preheat the oven at 350-degrees.

In a large bowl, mix together the cake mix, eggs, oil, and Baileys Creamer. Once that's mixed to show no clumps, add the chocolate chips. The batter will be a little runny.

A teaspoon scoop makes it easy to dole out batter into the liners--but don't fill to the top! They will grow as they bake. Top with a few extra chocolate chips, if desired.

Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Use a fork to pop them out and onto a rack to cool.

Store in a sealed container in the fridge or at room temperature.

OM NOM NOM!